1. In a large skillet, melt the butter with the oil, and saute the zest and red pepper flakes if using for 1 minute. Add the sole to the pan, and saute for 1 minute on each side, being careful to turn the fish gently.
2. Add the lemon juice, and simmer for 2 minutes, until the fish is opaque. Sprinkle with the dill and serve the sole in a pool of the lemon dill sauce.

1. In a large salad bowl, combine the lettuce radishes, and strawberries.
2. In a smaller bowl, whisk together the vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Pour over the salad and toss to coat.
4. Serve the salad garnished with toasted almonds.

Strawberry Apple CrumbleServes 6
My husband and I are touring Ireland, and we had this delicious crumble at a restaurant on the West Coast in Roundstone.

1. In a bowl combine the flour, oats, salt, sugars, and butter cutting the butter into the dry ingredients until crumbly. Set aside while preparing the fruit.
2. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.

1. In a bowl, combine the ingredients, tossing to coat the fruit.
2. Transfer to the prepared baking pan, and sprinkle with the crumble.
3. Bake for 40 to 50 minutes, until the filling is bubbling, and the crumble is golden brown.
4. Allow to rest for at least 20 minutes before serving with vanilla ice cream.

Fava Bean PastaServes 6
Fava beans are a sure sign in spring in Italy. They can be eaten raw out of the shell with a side of Pecorino Romano, or this pasta is a traditional Roman dish served only when fava beans are in season.

To prepare the Fava Beans:
• Bring 4 quarts of salted water to a boil.
• Remove the beans from their shells, and boil for 2 minutes.
• Drain, and slip off the membrane from the fava beans. They are now ready to eat/cook.

1. In a large skillet, heat the oil, saute the pancetta until crispy.
2. Add the onion and fava beans, and saute 2 to 3 minutes, until the onion is tender.
3. Add the pasta, and a bit of pasta water to make a creamy sauce.
4. Add the minute, parsley and half of the cheese, stirring to combine.
5. Serve the pasta garnished with the remaining cheese.

1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender.
2. Preheat the oven to 400 degrees and line a baking sheet with parchment, aluminum foil, or silicone.
3. While the potatoes are boiling, in a skillet, heat the butter, add the brown sugar, and pecans, and simmer until the mixture is thickened. Set aside.
4. When the potatoes are cool enough to handle, set them on a cutting board, and press down with the palm of your hand to smash them. Lift them with a spatula to the prepared baking sheet.
5. Sprinkle the goat cheese over the potatoes, then drizzle liberally with the brown sugar mixture. Top with chives, and bake for 15 to 20 minutes, until the cheese has melted, and the potatoes are crispy.
6. Allow to rest for 10 minutes before serving.

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and lemon zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and lemon juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the orange glaze over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Orange glaze:
3 cups confectioners’ sugar
1/4 cup orange juice

1. In a bowl, whisk the sugar, and gradually add the orange juice, until the mixture is thick enough to drizzle down the sides of the cake.
2. Drizzle the cake with the glaze when cooled, and serve.

1. Remove the zest from the oranges, then cut off the ends. Standing one orange on its flat end, remove the pith, and segment the oranges. Squeeze the remains of the orange into a saucepan, and add the orange segments, rhubarb, and sugar.
2. Bring to a boil, and simmer for 45 minutes to one hour, until the mixture has reduced and it is thickened.
3. Add the vanilla paste, and stir to combine. Taste, and adjust for taste, adding more sugar if needed.
4. Cool completely, and serve with toast, scones, or as a topping for pound cake.

1. Steam the zucchini for 4 to 5 minutes, until they begin to soften.
2. Scoop out the flesh, leaving a 1/2-inch shell.
3. Chop the zucchini flesh and set aside.
4. Preheat the oven to 350 degrees, and coat a 13-by-9-inch baking dish with nonstick cooking spray.
5. In a skillet, heat the butter, add the onion and chopped zucchini to the skillet, sautéing for 3 to 4 minutes.
6. Add the flour and cook for 2 minutes. Add the broth, and bring to a boil. Add the cream, and dill. Season with salt and pepper. Stir in the cheddar cheese.
7. Stuff the zucchini shells with the mixture. Sprinkle with the Parmigiano, and bake for 15 to 20 minutes, until the filling is bubbling and the cheese is golden brown. Remove from the oven, allow to rest for 5 minutes before serving.

1. Preheat the oven to 375 degrees. Coat the inside of a 9-inch pie dish with non-stick cooking spray, and lay the pastry into the pie dish, crimping the edges. Prick the inside of the pie shell all over with a fork, place a buttered piece of aluminum foil over the pastry, and fill the aluminum foil with pie weights. Bake the pastry for 10 minutes, remove the foil and pie weights, and bake another 10 minutes until the pastry is golden. Reduce the oven temperature to 350 degrees.
2. In a large bowl, combine the rhubarb, sugar, zest, and juice, and set aside. In the bowl of an electric mixer, combine the eggs, cream cheese, cream, and flour until smooth.
3. Arrange the rhubarb in the bottom of the pastry crust, and pour the cream cheese custard over the top.
4. Bake for 1 hour and 15 minutes, until the pie is puffed, golden brown, and set in the center. Leave in the turned off oven with the door ajar until cooled. (this helps to prevent cracking) Serve the pie at room temperature.

1. Preheat the oven to 400°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.
3. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
4. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.
5. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.

1. Preheat the oven to 400 degrees. Wash the chicken in cold water, and dry thoroughly inside and out.
2. Salt and pepper the inside cavity, salt the skin of the bird as well. Brush the skin with melted butter, and insert the lemon into the cavity of the bird, and tie the drumsticks together.
3. Roast on a rack, breast side up and roast for 30 minutes, reduce the heat to 350 degrees, and roast another 30 minutes, until an instant read meat thermometer inserted into the thickest part of the thigh registers 165 degrees.
4. Remove from the oven, cover loosely with foil and allow to rest for 10 minutes.
5. While the chicken is roasting, in a small saucepan, combine the orange zest and juice, thyme, balsamic vinegar, port and cherries. Bring to a boil, and simmer for 5 minutes. Add the cornstarch, and bring to a boil, until thickened, and the sauce is clear.
6. Add any pan juices from the roast to the sauce, taste for seasoning adjusting using salt or pepper, and serve alongside the roast.

Hot Lemon Pudding Cake with CherriesServes 6
Pudding cakes are simple, and delicious since they make their own sauce on the bottom with a layer of ‘cake’ on the top.

1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment paper.
2. In a large bowl, toss together the oil, onion, fennel, turnips, and carrots. Season with salt and pepper and stir in the maple syrup.
3. Roast for 15 minutes, until the turnips and carrots are tender, the onion and fennel have a bit of char on the edges.
4. Remove from the oven and transfer to a Dutch oven, add the broth, and bring to a boil.
5. Simmer for 10 minutes. Add the parsley.
6. Using an immersion blender, puree the soup. (or alternatively, cool the soup and puree in a blender or food processor)
7. Add the cream if using, and season with salt and pepper. If you choose to omit the cream, you will not need to add any more liquid, the soup will be thick at this point.
8. Garnish the soup portions with a dollop of carrot top pesto.

1. In a food processor or blender, combine the carrot tops, garlic, pine nuts, and cheese. Process on and off to break up the garlic and pine nuts.
2. With the machine running, add the oil until a thick paste forms. Season with salt and pepper.
3. If you prefer a thinner pesto, add more oil to the mixture.
4. This is delicious served over pasta, on bruschetta, tossed into pasta salads, swirled into rice, or used as a garnish for grilled chicken or meats. The pesto will keep in the refrigerator for up to 1 week, in the freezer for up to 3 months.

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets on to the baking sheet, cover tightly with foil, and roast for 1 hour. Remove from the oven and allow to cool.
2. When cool enough to handle slice 1/4-inch thick.
3. Arrange the mizuna on a serving platter.
4. In a blender or food processor process the parsley, capers, and garlic. Add the vinegar, and zest, and with the machine running, add the oil, until the mixture emulsifies. Season with salt and pepper.
5. Drizzle some of the dressing over the mizuna.
6. Arrange the beets, fennel and mozzarella on the mizuna, and drizzle with the remaining dressing.
7. Serve at room temperature.
8. All the components for the salad can be made ahead, then put together before serving.

1. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 minutes.
2. Add the snap peas to the water, and farro and cook another 2 minutes.
3. Drain the farro and snap peas thoroughly, and transfer to a salad bowl.
4. In a skillet, heat the oil, add the zest and garlic, and saute for 1 minutes. Transfer to a small bowl, whisk in the lemon juice and thyme. Season with salt and pepper.
5. Toss the farro and peas with the dressing while they are still warm. Season the salad with salt and pepper and garnish with thyme flowers.

Gold Nugget Tangerine Olive Oil CakeMakes one 9-inch layer
Please use a good quality olive oil for this cake; spend the money on something that tastes good, otherwise, the flavor will suffer.

1. Preheat the oven to 350°, coat the inside of a 9-inch cake pan with non-stick cooking spray.
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
3. In another bowl, whisk the olive oil, milk, eggs, zest, flesh and juice.
4. Add the dry ingredients; whisk until just combined.
5. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
6. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely. No frosting is needed for this cake, but a dusting of powdered sugar is a nice touch.

1. Put the lettuce and thyme flowers into a salad bowl.
2. In a small mixing bowl, whisk together the lime juice, honey, thyme, and oil, until the mixture is thickened.
3. Season with salt and pepper.
4. Dress the salad with the dressing, and serve garnished with tangerine segments.

1. In a salad bowl, combine the sprouts, apple, onion and pomegranate seeds.
2. In another small bowl, whisk together the vinegar, honey and oil, until blended.
3. Season with salt and pepper and toss with the sprouts.
4. Garnish the salad with toasted walnuts and serve.
Avocado Green Goddess DressingMakes about 2 1/2 cups

1. In a blender or food processor, process the ingredients until smooth. Taste for seasoning, and adjust using more lime juice, Worcestershire, salt or pepper.
2. The dressing is delicious on greens, can be used as a dip for crudités, or as a dressing for pasta or potato salads. It will keep in the refrigerator for up to 1 week.

1. In a large skillet, heat the butter, add the asparagus and cook until the asparagus is just tender, about 3 minutes.
2. Add the zest and cream, bring to a boil, and simmer for 2 minutes.
3. Add the lemon juice, and season with salt and pepper.
4. When the fettucine is ready toss it with the sauce, and season with salt and pepper if needed.
5. Serve garnished with grated Parmigiano Reggiano.

1. In a 4 quart saucepan, melt 2 tablespoons of butter, saute the shallot and zest for 2 minutes.
2. Add the rice, and toss to coat the rice.
3. Add the wine, and bring to a boil to concentrate the flavor.
4. Add 1 ladle of broth, and bring to a boil, stirring until the broth has absorbed.
5. Continue to add broth in this manner, until the rice is almost al dente.
6. Add the asparagus and shrimp, continue to cook until the shrimp turn pink, and the rice is al dente.
7. Remove from the stove add the remaining butter, and season with salt and pepper.

1. In a large skillet, heat the butter, add the asparagus and cook until the asparagus is just tender, about 3 minutes.
2. Add the zest and cream, bring to a boil, and simmer for 2 minutes.
3. Add the lemon juice, and season with salt and pepper.
4. When the fettucine is ready toss it with the sauce, and season with salt and pepper if needed.
5. Serve garnished with grated Parmigiano Reggiano.

1. In a 4 quart saucepan, melt 2 tablespoons of butter, saute the shallot and zest for 2 minutes.
2. Add the rice, and toss to coat the rice.
3. Add the wine, and bring to a boil to concentrate the flavor.
4. Add 1 ladle of broth, and bring to a boil, stirring until the broth has absorbed.
5. Continue to add broth in this manner, until the rice is almost al dente.
6. Add the asparagus and shrimp, continue to cook until the shrimp turn pink, and the rice is al dente.
7. Remove from the stove add the remaining butter, and season with salt and pepper.